Lemon cheesecake with passionfruit and grilled figs

Viva 21/3/2012

Amanda Laird

Your
Rating:

Ratings: No ratings yet

Serves 6

200 g	Digestive biscuits, (or malt biscuit crumbs)
¼ cup	Brown sugar
130 g	Butter
2	Lemons, (finely grated zest of)
3	Eggs
½ cup	Brown sugar
2 cups	Cream cheese
2 cups	Mascarpone
2 tsp	Vanilla extract
3	Passionfruits

To grill the figs - preheat a grill or hot plate then halve the figs and grill for 3 minutes.
Drizzle the figs with honey and melted butter then set aside.
To make the cheesecake; mix the crumbs, sugar and butter together. Press the mix into a pre-greased spring form tin. Chill.
Preheat the oven to 170 degC. Beat the lemon zest with the eggs, sugar,cream cheese, mascarpone and vanilla then spoon the filling into the crumb base.
Bake for approximately 50 minutes. If the cheesecake looks golden, give a gentle shake. If not wobbly, it will set as it cools.
When ready to serve, spoon over fresh passionfruit and serve with figs.